Curried Beetroot Parfait

Beetroots always seem like Autumn/Winter vegetables to me. Actually any root vegetables that are great with slow roasting seem that way.

To get a more Spring vibe, I decided to change the presentation of these beetroots. The basic recipe is a traditional southern Indian vegan curry served with rice and Sambar or Rasam.

I turned these into parfaits by layering with greek yogurt and cilantro- a cross between a beetroot curry and a beetroot raita. They would be perfect as part of Mother’s Day brunch or for a garden party.

The longest part of this recipe is cooking the beetroots. After that, it’s extremely easy and quick.

While most of the recipes on globalveg are vegan, quite a few are vegetarian too. I have a new section in my menu called “veganizable.” These are vegetarian recipes that can be easily converted to vegan without losing any taste or quality. Check it out in my recipe index when you get a chance.